These Middle Eastern flavors remind me of a perfect day. We took Jack over the ocean to see his cousins—living in Jerusalem at the time—and he was THE BEST traveler. He traveled way better than I did! He was relaxed, never too tired, tried new foods, and fought through crowds of people without fear. When we sat down for this lunch, I recall ordering a second round of french fries for Jack and his cousin just so that we could chat longer and observe all that was happening around us.
Like Jerusalem, this recipe is a mix of cultures and strong flavors. It might not be exactly as it was made on that perfect day, but it’s the best interpretation of it I can make. Our entire family loves it!
This recipe is gluten-free.
Jerusalem Chicken
Serves 8 (for dinner) or 10 (for a lighter lunch)
For the chicken:
1 tablespoon curry powder
3 cloves garlic, pressed
½ teaspoon salt
½ teaspoon pepper
1 tablespoon cumin
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2.5 pounds chicken tenderloins
Combine all ingredients in the order listed in a large Ziploc bag. After the bag is sealed, mix the ingredients around to combine. Add chicken and marinate overnight or on the counter for at least 30 minutes.
Heat the grill (the snow is never too deep for me to roll out the gas grill) to low. Grill the chicken for 10 minutes per side. On low heat, the chicken will become crispy on the outside and tender on the inside!
For the yogurt sauce:
1 cup plain Greek yogurt (2% fat or higher is recommended)
½ cups tahini
1 teaspoons salt
1 teaspoon pepper
4 tablespoons lemon juice
Combine all ingredients in a small bowl.
Vegetables:
1 bag julienne carrots
1 container small grape tomatoes, sliced in half
1 block feta cheese (Lark Loves Ezra’s)
1 small white onion, thinly sliced
10 leaves of romaine piled on a plate
1 English cucumber, thinly sliced
1 jar Kalamata olives without pits, drained
For the naan or pita:
Spray with cooking spray 3 packages of store-bought naan or pita bread (about 10 pieces or 2 bags) and heat in the oven for a few minutes. Another option is to stick the naan or pita on a fork and wave it over your gas stove or grill for a minute to warm.
Arrange all ingredients on a large platter with yogurt sauce in a bowl. Pile the chicken, vegetables, and sauce on naan or pita bread and EAT UP! I dare you to have leftovers.
Find more great food recipes in my second book, Lark Parties! #livinglark
